These Greek Yogurt Protein Cookies are soft, chewy, and packed with protein! Made with creamy Greek yogurt, they are a healthier treat that feels like a treat but is good for you!
Enjoying these cookies feels like a win! They’re perfect for a quick snack or dessert without the guilt. I love to add chocolate chips for a little extra sweetness—yum!
Key Ingredients & Substitutions
Greek Yogurt: This is the star of the cookies! I recommend using plain Greek yogurt, preferably full-fat or 2% for creaminess. If you’re looking for a dairy-free option, try coconut yogurt as a substitute.
Nut Butter: Peanut butter gives a delicious flavor and creaminess. If you have a nut allergy or prefer something different, almond butter or sunflower seed butter works well too!
Sweeteners: Honey adds natural sweetness, but if you’re vegan or want a different flavor, maple syrup is a great alternative. Just remember, it may make the cookies slightly softer due to moisture content.
Flour: Oat flour is fantastic, but if you can’t find it, you can grind oats in a blender to make your own. All-purpose flour can also work as a substitute, but it will change the texture a bit.
Protein Powder: I prefer vanilla protein powder for added flavor but use unflavored if you want to keep it simple. Plant-based or whey options both work, just check that they’re suitable for your diet.
How Do I Get the Right Cookie Texture?
The trick to these cookies is mixing the wet and dry ingredients just right. Overmixing can lead to dense cookies. Here’s how to ensure a good texture:
- Mix wet ingredients until they’re smooth and creamy first.
- Combine dry ingredients in a separate bowl and whisk well to break up clumps.
- Add dry to wet ingredients gradually, mixing until just combined. Slight lumps are okay!
Let the dough rest for a few minutes before baking. This helps the cookies hold together better as they bake. Bake until the edges are set, but remember, they will continue to firm up while cooling!
Greek Yogurt Protein Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup creamy Greek yogurt (plain, preferably full-fat or 2%)
- 1/2 cup peanut butter or almond butter (natural, unsweetened)
- 1/3 cup honey or maple syrup (for sweetness)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup oat flour (or ground oats)
- 1/2 cup vanilla or unflavored protein powder (whey or plant-based)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 to 1/2 cup dark chocolate chips or chunks
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 10-12 minutes to bake. Allow some time for cooling; you can prepare them in about 30 minutes total. Perfect for a quick treat anytime!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important to ensure your cookies bake evenly. While the oven heats, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, add the Greek yogurt, your choice of peanut or almond butter, honey or maple syrup, the egg, and the vanilla extract. Stir everything together until you have a smooth and creamy mixture. It’s like a delicious yogurt blend!
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the oat flour, protein powder, baking soda, and salt. This dry mix needs to be fluffy and well combined, so give it a good whisk.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients into the bowl of wet ingredients. Mix gently until everything is just combined. Don’t overmix—it’s okay if the dough is a little thick and not perfectly smooth!
5. Fold in Those Chocolate Chips:
Now for the fun part! Gently fold the dark chocolate chips or chunks into your dough. This will add a lovely chocolatey bite to the cookies.
6. Scoop and Shape the Cookies:
Using a cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto your prepared baking sheet. Make sure to space them about 2 inches apart as they will spread a little while baking.
7. Bake:
Place the baking sheet in the preheated oven and bake for 10-12 minutes. You’re looking for the edges to be set and lightly golden, while the centers may still look a little soft.
8. Cool the Cookies:
Once done, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. Then, move them to a wire rack to cool completely. This helps them firm up and makes them easier to handle.
9. Enjoy!
Your Greek Yogurt Protein Cookies are ready to be devoured! Enjoy them with a glass of milk or your favorite beverage. These soft, chewy, and protein-packed cookies are a great choice whether you need a snack or a dessert!
Happy baking!
Can I Use a Different Type of Yogurt?
Yes! While Greek yogurt is recommended for its thickness and protein content, you can use plain regular yogurt as well. Just keep in mind that it might alter the consistency slightly, making the cookies a bit more tender.
How Can I Make These Cookies Gluten-Free?
To make these cookies gluten-free, simply substitute the oat flour with a certified gluten-free flour blend. Ground almonds or coconut flour could also work, but you may need to adjust the amount to achieve a similar texture.
Can I Add Other Mix-Ins?
Absolutely! Feel free to personalize the cookies by adding nuts, dried fruit, or even shredded coconut. Just make sure not to overload the dough, as too many mix-ins can affect the cookie’s structure.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to three days. If you want them to last longer, they can be frozen for up to 3 months. Just thaw them at room temperature before enjoying!
